Lemon Curd and Summer Berry Ripple Loaf

2 tsp baking powder

½ tsp salt

½ c oil

1 c thick and creamy yogurt 

3 large eggs

½ c caster sugar

½ tsp vanilla extract

Zest of 2 large meyer lemons 1 punnet of fresh raspberries and blueberries

Lemon Curd ½ portion Lemon Curd Recipe Lemon Icing 5 tbsp icing sugar 1 large meyer lemon Hot water

Preheat oven to 180 degrees. Grease and line a loaf tin.

Combine together flour, baking powder, and salt in a bowl. Set aside.  In a large bowl whisk together remaining ingredients except fruit and curd. Gradually whisk in dry ingredients until well blended.  Fold in raspberries and half the blueberries.  Spoon mixture into 1/3 tin. Drizzle over lemon curd. Repeat process 2 more times.  Bake for 1 hour or until skewer comes out clean. Allow the cake to cool completely before icing.

To make the icing combine icing sugar and lemon. To thin out add a little hot water. Ice loaf with remaining lemon curd, icing and blueberries. Serve. Enjoy!